1 lb. boneless chicken cut in cubes
2 tbsp. oil
1 garlic clove, minced
1 c. green pepper strips
1 c. carrot strips
1 1/4 c. chicken bouillon
1/4 c. soy sauce or 1/3 cup teriyaki
2 tbsp. sherry (optional)
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ginger
1 can (8 oz.) chunk pineapple in juice
1 1/2 c. Minute Rice

Brown chicken in oil. Add garlic, green pepper and carrots; saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice, cover, remove from heat and let stand 5 minutes. Stir before serving.